Salmon Carbonara Recipe
Salmon Carbonara: A Creamy, Indulgent Twist on a Classic
Why You’ll Love This Salmon Carbonara
This quick and easy recipe comes together in just 20 minutes.
A delightful seafood twist on traditional carbonara, using smoked or fresh salmon.
Perfect for those who love rich, creamy pasta with minimal effort.
You can make it without cream or eggs, keeping it light yet delicious.
It’s a restaurant-quality meal that’s simple enough for a weeknight dinner.
ingredients serve
Ingredients for Salmon Carbonara Recipe
- 125 g Pasta 🍝
- 75 g Slices Of Salmon
- 1/4 Cups Parmesan grated
- 1 Nos Egg Yolks
- 1 Nos Garlic cloves minced
- 1 Tbsp Olive oil-
- 1/4 Tsp Black pepper fresh ground
- To Taste ✔ Salt to taste
- As required for ganishing - Fresh parsley for garnish
Directions: Salmon Carbonara Recipe
How to Make Salmon Carbonara in 20 Minutes
- STEP 1.Bring a pot of salted water to a boil and cook the pasta (spaghetti or fettuccine) until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.
- STEP 1.In a pan, heat olive oil over medium heat. Add garlic and sauté until fragrant. Toss in the salmon pieces and cook for 2-3 minutes, flipping gently. Remove from heat once slightly crispy and set aside.
- STEP 2.In a bowl, whisk egg yolks, parmesan, and black pepper. Slowly add a few tablespoons of hot pasta water, stirring continuously to prevent scrambling.
- STEP 3.Add the cooked pasta to the pan with salmon. Pour in the carbonara sauce and toss quickly to coat. If needed, add more pasta water to make the sauce smooth and creamy. Serve hot, garnished with fresh parsley and extra parmesan.
Frequently asked questions
Can I make Salmon Carbonara without eggs?
Yes! Replace eggs with heavy cream, Greek yogurt, or a splash of milk.
Stir in at the end to create a silky smooth sauce.
What’s the best pasta for Carbonara?
Spaghetti and fettuccine work best, as they hold the sauce well.
You can also use penne or linguine for a fun variation.
How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days.
Reheat gently with a splash of water to revive the creamy texture.
value
Current Totals
- Fat25g
- Protein47g
- Carbs109g
- Fiber4g
MacroNutrients
- Carbs109g
- Protein47g
- Fiber4g
Fats
- Fat25g
Vitamins & Minerals
- Calcium349mg
- Iron4mg
- Vitamin A23mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B35mg
- Vitamin B6113mg
- Vitamin B9862mcg
- Vitamin B12< 1mcg
- Vitamin C0mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium107mg
- Manganese< 1mg
- Phosphorus659mg
- Selenium44mcg
- Zinc3mg